In chilled bowl of electric mixer fitted with whisk attachment, beat remaining 2 cups cream at moderately high speed until whisk leaves marks but cream does not quite hold soft peaks, 6 to 8 minutes. Turn mixer off, then add white chocolate mixture and beat just until stiff peaks begin to form, about 5 minutes. (Do not overbeat, or cream will curdle.) Refrigerate until firm, about 3 hours. (Frosting can be made ahead and refrigerated, covered, up to 8 hours.)

While frosting is chilling, make cake

Preheat oven to 350F. Line bottoms of cake pans with parchment paper.

In large bowl, whisk together almond and coconut flours.

In bowl of electric mixer fitted with whisk attachment, beat egg yolks at high speed until pale yellow and fluffy, 2 to 3 minutes. Reduce speed to moderately low and beat in rum and all but 1 tablespoon confectioner's sugar. Scrape down bowl, then increase speed to high and beat until pale and thick, about 1 minute. Reduce speed to low and gradually add almond and coconut flour mixture, scraping down bowl and folding in last of flour by hand. Set aside.

Layer cake, using 1 cup frosting between each layer, then frost top and sides with remaining frosting. Press coconut flakes onto the frosting. Refrigerate until frosting is firm, at least 3 hours or overnight.

Chef's notes:
To keep the plate clean while frosting the cake, tuck 4 (3-inch-wide) strips of parchment paper under the edge of the cake. Pull the parchment off just before serving.

SELECT LATEST REVIEWS

This is our new favorite cake and the whole family requests it for their birthdays. I'm making it again today. Not only is it delicious but it is entirely grain-free (we can't eat gluten), and the cake is also dairy-free if you use a different frosting recipe (which we do due to dairy allergies). And, with all the eggs, it also has some protein and a more favorable glycemic index than most cakes. But the bottom line is it's deliciousness!!!

SweetYum from Silver Spring, MD / 06.22.15

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I'm thinking of making this recipe but do not have access to many gluten free flours. Can this recipe be made with a pre made gluten free mix? And when it says coconut what does that mean? Would appreciate your reply.

zairahmaher from Pakistan / 05.13.15

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thinking about making this cake for sunday. is it possible to substitute the almond and coconut flour with a pre made gluten free flour blend? also, someone mentioned the 1 tablespoon of confectioners sugar in the directions was a typo and meant to be one 1 cup. is this true?

megatronb from los angeles, ca / 10.08.14

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Absolutely delicious!!! Will be baking this as often as I can.

annamesa from East Setauket, NY / 07.03.14

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I have gotten a request for a Chocolate Coconut Cake for their birthday cake. Has anyone tried this recipe with Semi-Sweetened or Unsweetened Baker's Chocolate rather than the White Chocolate? I would greatly appreciate any tips or input!

Rainbow_Breeze / 06.18.14

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This cake is delicious, but oh, the process of baking...not for the feint of heart. This was my first time making a cake without wheat flour, and it was also my first time making a sponge-style cake. The cake batter went well; I don't have a lot of experience whipping egg whites, but I didn't have any problems using my hand mixer with the whip attachment. One thing I will note is that this batter does not spread out while baking so you need to even it out in the pan before baking (wish I had known that before learning through error!). Also, the layers fall after they come out of the oven, so while I thought I had nice thick layers, I ended up with very thin layers about 1" deep. The frosting challenged me, but I learned quite a bit through my mistakes! I used my Kitchenaid Professional to whip the cream, not realizing it would take under two minutes to achieve the necessary consistency...I missed the window and ended up with stiff peaks prior to adding the chocolate. I pressed on, hoping for the best, but once I added the chocolate mixture and started to beat it, the cream curdled immediately. Yep...back to the store...For my second attempt I used my hand mixer, and while it still took only about three minutes to whip the cream, I was on top of it! I added the chocolate, beat a bit longer and achieved stiffish peaks. Three hours in the refrigerator yielded the perfect spreading consistency. I am giving this 3 forks, not for the taste (deserving of 5 forks!) but because almond flour is expensive, the recipe dirtied way more mixing bowls than I would have preferred to wash, and the whipping of the cream for the frosting requires some experience. Will I make this again? Probably not just because I am cheap and impatient! Will I eat a slice of this cake if someone else makes it? In a heartbeat!

marti211 from VA / 05.30.14

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This is one of the best gluten free cakes ever. Basic sponge technique replacing four with almond/coconut flour. Can adapt to any flavor/filling. I will use lemon curd for Easter this weekend. I'm a big fan of almond flour, retains moistness and gives great mouthfeel. This got better as it aged, although it didn't last that long!

jonsrud from Minneapolis, MN / 04.15.14

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Awesome cake! Good for the whole family. I did use a beater as well too dense for a whisk. Also there is a mistake in the directions. It says 1 T of confectioners sugar where it should say 1 cup.

andy2 from Oklahoma City / 03.31.14

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I made this for a friend with celiac as her wedding cake. It was awesome. She was so excited to be able to eat cake, it had been 4 years for her. I am making this for my son's wedding to put on the dessert bar.

lisag54 from Portage, MI / 08.22.13

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It seemed like a lot of steps, but it's basically a sponge cake and it is really really good. Too good.
My son has celiac and I made it for a recent visit of his family - he loved it. The whole family including little kids loved it as well.
I would not change a thing.